This weekend marked the last of the fresh basil from the garden. I celebrated the best way I know how… cooking. We enjoyed a homemade white pizza with a base of freshly made pesto topped with cherry tomatoes, fresh mozzarella and parmesan cheese. The eldest loves to make pesto in the food processor, I know it won’t be long ’til she’s experimenting.
The pasta was super easy, my son squeezed the cherry tomatoes into the pasta dish, tore the basil, parsley & oregano, while I cooked the angel hair and steamed the broccoli and chopped the garlic. Our secret is to let the hot pasta and broccoli sit on top of the herbs and tomatoes until ready to serve. Then we just toss with olive oil and parmesan cheese, sit, serve & eat!